Directions:
- Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
- In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
- Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
- Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
- Top with pesto, cheese, or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.84 Kcal (791 kJ) | ||
| Calories from fat | 28.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 99.33mg | 4% | |
| Potassium | 544.02mg | 12% | |
| Total Carbs | 35.6g | 12% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 10.05g | 40% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.1mg | 12% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.05 Kcal (235 kJ) | ||
| Calories from fat | 8.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 5% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 29.48mg | 4% | |
| Potassium | 161.46mg | 12% | |
| Total Carbs | 10.56g | 12% | |
| Sugars | 1.83g | 25% | |
| Dietary Fiber | 2.98g | 40% | |
| Protein | 1.91g | 13% | |
| Vitamin C | 7.4mg | 42% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.6mg | 12% | |
| Calcium | 25.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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